Recipe of the Day: Vegan Buddha Bowl

The vibrant vegan Buddha Bowl is a culinary celebration of flavor, texture, and well-being. This entirely plant-based recipe offers a customizable canvas for your creativity, allowing you to curate a bowl that caters to your taste preferences and dietary needs.

• Base (choose one or two):
  • 1 cup cooked brown rice
  • 1 cup quinoa, cooked according to package instructions
  • 1 cup chopped and roasted sweet potato
  • Mixed greens

• Vegetable Medley (choose three to four):
  • 1 cup roasted broccoli florets
  • 1 cup marinated and pan-fried tofu cubes (optional – see marinate tip below)
  • 1/2 cup halved cherry tomatoes
  • 1/2 cucumber, thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 red bell pepper, julienned
  • 1 avocado, sliced

• Optional Protein:
  • 1/2 cup cooked chickpeas
  • 1/4 cup roasted peanuts

• Tahini Dressing:
  • 2 tablespoons tahini sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Water (to desired consistency)
  • Salt and pepper to taste

Instructions:

1. Prepare the Base: Cook brown rice or quinoa according to package instructions. Preheat your oven to 400°F (200°C). Dice sweet potato into cubes, toss with olive oil and spices (cumin, paprika, and chili powder are excellent choices), and spread on a baking sheet. Roast for 20-25 minutes, or until tender and golden brown.
2. Roast the Broccoli: Wash and cut broccoli florets into bite-sized pieces. Toss with olive oil, salt, and pepper. Roast alongside the sweet potato for 15-20 minutes, or until tender-crisp.
3. Marinate the Tofu (Optional): For added flavor, marinate cubed tofu in a mixture of soy sauce, lime juice, and your preferred spices for at least 30 minutes. Sauté in a pan with a drizzle of oil until golden brown.
4. Assemble the Dressing: In a small bowl, whisk together tahini paste, lemon juice, soy sauce, olive oil, and minced garlic. Gradually add water to achieve a slightly thicker consistency than pouring cream. Season with salt and pepper to taste.
5. Build Your Bowl: Divide your chosen base (brown rice, quinoa, roasted sweet potato, or greens) into serving bowls. Top with a vibrant array of roasted vegetables, optional protein, and sliced avocado. Drizzle generously with the tahini dressing and relish this delightful creation!

Tips:

• Explore a wider vegetable repertoire! Roasted Brussels sprouts, zucchini, or cauliflower make excellent additions.
• Leftover roasted vegetables and cooked grains can be stored in the refrigerator for convenient meal prep throughout the week.
• For a nut-free dressing, substitute the tahini paste with an alternative creamy base like cashew butter or mashed avocado.

This vegan Buddha Bowl recipe empowers you to create a personalized and nourishing culinary masterpiece. Gather your favorite ingredients, embrace your creativity, and savor a symphony of flavors and textures on a plate!